Effects of irradiation on trans fatty acids formation in ground beef

Brito, Mônica S.; Villavicencio, Anna L.C.H.; Mancini‐Filho, Jorge

doi:10.1016/s0969-806x(01)00647-8

Cited by 58 publications

(50 citation statements)

References 7 publications

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“…The concentrations of 2-ACBs were the highest in freeze-dried beef with 10%Fat+IR, followed by IR, and 2%P+IR groups (p < 0.05). The concentration of 2-DCB was higher than that of 2-TCB because the content of palmitic acid in beef is greater than that of stearic acid (Brito et al, 2002). Similar results were found in irradiated liquid whole egg (Stevenson et al, 1993), beef (Crone, 1992), mango, papaya, salmon meat, Camembert cheese (Stewart et al, 2000), and prawn meat (McMurray et al, 1995).…”

Section: Radiation-induced 2-alkylcyclobutanonesmentioning

confidence: 66%

“…Beef has high concentrations of oleic (37.07±0.36%), palmitic (25.34±0.09%), and linoleic acids (23.09±0.56%), but a low concentration of stearic acid (7.28±0.10%) (Brito et al, 2002). Two types of hydrocarbons were predominantly produced from fatty acids by irradiation: One is the hydrocarbon with one carbon less than the parent fatty acids (Cn-1) and the other is the one with two carbons less and an additional double bond at position 1 (Cn-2, 1-ene).…”

Section: Radiation-induced Hydrocarbonsmentioning

confidence: 99%

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Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

Kwon¹,

Kausar²,

Ahn³

2011

Korean Journal for Food Science of Animal Resources

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The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkylcyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as C were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiationinduced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

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Section: Radiation-induced 2-alkylcyclobutanonesmentioning

confidence: 66%

Section: Radiation-induced Hydrocarbonsmentioning

confidence: 99%

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

Kwon¹,

Kausar²,

Ahn³

2011

Korean Journal for Food Science of Animal Resources

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“…Irradiation may also produce free radicals, which start chemical reactions that might also result in the rancidity of oil and fats (Victroria et al, 1992). Irradiation of lipid increased the production of free radical which reacts with oxygen, leading to the formation of carbonyls, responsible for the food spoilage (Brito et al, 2002).…”

Section: Amount (%)mentioning

confidence: 99%

The Impact of Gamma Radiation on Crude Oil Yield and Chemical Composition of Simmondsia chinensis (Jojoba)-Arizona A42 Seeds

ErtemVaizoğullar¹,

Kara²

2016

IJAB

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To cite this paper: ErtemVaizoğullar, H. and Y. Kara, 2016. AbstractThis study was carried out to investigate the physiological effects of gamma radiation on Jojoba (Simmondsia chinensis) Arizona A42 variety seeds. The seeds were irradiated with doses of 0 (control), 100, 200, 300, 400 and 500 Gy gamma radiation using cesium (Cs 137 ) source. After irradiation; crude oil yield, antimicrobial activity and chemical composition were determined. Extraction of the seeds was done with soxhlet apparatus using petroleum ether. The result showed that the highest crude oil yield was obtained from 500 Gy. Compared to reference antibiotics, seed extracts applied with 500 Gy of the S.chinensis-Arizona A42 had a strong antibacterial activities against the Escherichia coli ATCC 25922 and P. aeruginosa ATCC 27853. Gamma radiation had no significant effect on oil composition of S. chinensis-Arizona A42 seed extracts. The chemical composition of the all extracts elucidated presence of average in major oleic acid (65%) and linoliec acid (15%) at 500 Gy, respectively.

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“…Além da oxidação lipídica, outras importantes alterações deverão ser prevenidas quando os alimentos são submetidos ao processo de irradiação, uma delas é a formação de ácidos graxos trans (AGTs) (Brito et al, 2002;Yilmaz & Geçgel, 2006 (Rousseau et al, 1996;Ghotra et al, 2002;Hunter, 2005 …”

Section: áCidos Graxos Da Carne Bovinaunclassified

“…Outro fator seria a formação de ácidos graxos trans (AGTs) por efeito da irradiação ou mesmo do tempo de estocagem, pela ação dos radicais livres formados nestes dois de processos (Brito et al, 2002;Yilmaz & Geçgel, 2006). Visto que, os ácidos graxos trans estão implicados em diversos efeitos maléficos à saúde (Lichtenstein et al, 2006), qualquer tratamento pelo qual seja submetido um alimento deve garantir que não ocorra a formação destes ácidos graxos.…”

Section: Introductionunclassified

Influência de antioxidantes naturais sobre o perfil lípidico de hambúrgueres bovinos submetidos à irradiação por 60CO e aceleradores de életrons

Trindade¹

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Se teus sonhos estão nas nuvens, não te preocupes! Eles estão no lugar certo; agora construa os alicerces. Tenho certeza que conquistamos uma grande amizade e que será para sempre!!! A minha mãe, pai e irmãos que mesmo sem compreender muito bem o que eu estava fazendo me apoiaram no que puderam.Às novas amizades conquistadas, com as quais aprendi e compartilhei muitos bons momentos: Acácio, Artemir, João, Grazi, Beto.Aos meus amigos e colegas de curso, pelas singelas contribuições do dia-a-dia e a todos que, direta ou indiretamente, contribuíram para a realização deste trabalho. INFLUÊNCIA DE ANTIOXIDANTES NATURAIS SOBRE O PERFIL LIPÍDICO DE HAMBÚRGUERES BOVINOS SUBMETIDOS À IRRADIAÇÃO POR INFLUENCE OF NATURAL ANTIOXIDANTS ON LIPID COMPOSITION OF BEEF BURGERS SUBMITTED TO IRRADIATION IN CO SOURCE AND ELETRON BEAMS Reginaldo Almeida da Trindade ABSTRACTRadiation processing has been employed in some countries as a mean of treatment to assure microbiological safety of meat and meat products, avoiding the occurrence of food-borne disease. The ionizing radiation may cause some undesirable changes on chemistry composition of food and the lipid oxidation is one of the main reactions. In meat products processing industry, the lipid composition is directly related to nutritional and sensory quality of the product. For preventing oxidation, use of antioxidants which can be synthetic or natural, has been practically applied in some products. Currently, most attention has been given to natural antioxidants from herbs and spices like rosemary and oregano.The aim this study was to assess the antioxidant effects of either rosemary and oregano extract in beef burgers submitted to irradiation in 60 Co source with dose 6, 7 e 8kGy, electron beams with dose 3,5 e 7kGy and storage under freeze along 0, 45 e 90 days. The results showed that rosemary extract has the major antioxidant effects when it is used on heterogeneous food matrix like beef burger, but oregano extract was better efficient to delay lipid oxidation along storage time when it is used in synergism with rosemary and/or BHT/BHA. Although to have occurred changes in the fatty acids composition it was not possible to demonstrate a straight dependence of irradiation dose and/or storage time. Sensory analysis showed that between the samples prepared with natural antioxidants, the beef burger prepared with oregano has received better scores by panelists. Irradiated beef burger prepared with rosemary has received better scores when compared to non-irradiated one. The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. Muito mais do que outros modernos processos de preservação de alimentos, a irradiação de alimentos teve que vencer barreiras criadas por informações erradas, prejudiciais, leis altamente restritivas e medidas regulatórias as quais até os dias atuais têm impedido o amplo uso desta tecnologia (Diehl, 2002). LegislaçãoNos Estados Un...

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Effects of irradiation on trans fatty acids formation in ground beef

Cited by 58 publications

References 7 publications

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

The Impact of Gamma Radiation on Crude Oil Yield and Chemical Composition of Simmondsia chinensis (Jojoba)-Arizona A42 Seeds

Influência de antioxidantes naturais sobre o perfil lípidico de hambúrgueres bovinos submetidos à irradiação por 60CO e aceleradores de életrons

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